Roasted Artichoke Hearts & Yogurt Sauce
Roasted Artichoke Hearts & Yogurt Sauce
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- 25 min
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Cooking time - Portions 4
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Servings - Medium
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Difficulty
Ingredients
-
3 tbsp I Can’t Believe It’s Not Butter!® Original Spread, melted and separated
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- 2 (14 oz) cans whole artichoke hearts, drained and halved
- 1/3 cup shredded Parmesan cheese
- 1/2 tsp paprika
- 1/4 cup panko bread crumbs
- 1/2 garlic bulb
- 1 lemon, juiced
- salt and pepper
- 3/4 cup Greek yogurt
- 2 tbsp chives, chopped
Nutritional guidelines (per serving)
Nutrition information is calculated using an ingredient database and should be considered an estimate
Instructions
- Preheat oven to 425°F and line a baking sheet with tinfoil.
- In a small bowl, mix parmesan, paprika, panko and a pinch of salt and pepper.
- Lay the artichoke hearts on the sheet, cut-side down and drizzle with 2 tbsp Original Spread.
- Wrap the garlic in tinfoil and drizzle the remaining 1 tbsp Original Spread and a pinch of salt and pepper. Wrap tightly and place onto the baking sheet.
- Bake for 20 minutes.
- Remove baking sheet from oven and flip the artichokes. Spoon over the breadcrumb mixture and roast for another 5 minutes. Remove the garlic and let cool.
- In a small bowl, squeeze the garlic from the bulb and mash. Then add lemon juice, ¾ cup yogurt, chives and a pinch of salt and pepper. Stir to combine.
- Serve the artichokes with yogurt dip and a sprinkle of chives.
